Banana Oatmeal Cookies with Cashew Butter and Dark Chocolate Chips Recipe

Introduction

These Banana Oatmeal Cookies are a wholesome and naturally sweet treat that combines ripe bananas with hearty oats and crunchy nuts. Perfect for a quick snack or a lunchbox surprise, they are simple to make and wonderfully satisfying.

Ingredients

• 2 large ripe bananas, mashed (about ¾ cup)
• ½ cup cashew butter (or substitute almond/peanut butter)
• 2 tbsp honey (or maple syrup for vegan)
• 1 tsp vanilla extract
• 2 cups rolled oats (gluten-free if needed)
• ¼ cup ground flaxseeds
• ¼ tsp salt
• ½ tsp cinnamon (optional)
• ¼ cup dark chocolate chips
• ⅓ cup pecans, chopped (or walnuts)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
2. Step 2: In a medium bowl, mash the bananas until smooth. Stir in the cashew butter, honey, and vanilla extract until well combined.
3. Step 3: In another bowl, mix the rolled oats, ground flaxseeds, salt, cinnamon, dark chocolate chips, and chopped pecans.
4. Step 4: Pour the wet ingredients into the dry ingredients and stir until everything is evenly combined.
5. Step 5: Scoop spoonfuls of the batter onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of the spoon or your fingers.
6. Step 6: Bake for 12-15 minutes, or until the edges turn golden brown. Remove from oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For extra chewiness, add ¼ cup of shredded coconut or raisins to the dry ingredients.
• Use almond or peanut butter if you prefer a different nutty flavor or need a nut substitution.
• To make these cookies vegan, replace honey with maple syrup and ensure your chocolate chips are dairy-free.
• Press chopped dried fruit into the cookies before baking for added sweetness and texture.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to 1 week or freeze for up to 3 months. To reheat, warm briefly in a microwave or oven to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of rolled oats?

Yes, quick oats can be used in a pinch, but the texture of the cookies may be softer and less chewy compared to using rolled oats.

What can I substitute for ground flaxseeds?

You can substitute ground chia seeds or omit them completely, though flaxseeds add moisture and help bind the ingredients together.

Banana Oatmeal Cookies with Cashew Butter and Dark Chocolate Chips Recipe

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★★★★★

4.6 from 61 reviews

These Banana Oatmeal Cookies are a wholesome and naturally sweet treat, combining ripe bananas, nut butter, and oats for a soft, chewy texture. Packed with flaxseeds, nuts, and dark chocolate chips, they offer a delightful balance of nutrition and indulgence. Perfect as a healthy snack or breakfast-on-the-go, and easily adaptable to vegan and gluten-free diets.

• Author: Leo
• Prep Time: 10 minutes
• Cook Time: 12-15 minutes
• Total Time: 22-25 minutes
• Yield: Approximately 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Wet Ingredients

• 2 large ripe bananas, mashed (about ¾ cup)
• ½ cup cashew butter (or almond/peanut butter)
• 2 tbsp honey (or maple syrup for vegan)
• 1 tsp vanilla extract

Dry Ingredients

• 2 cups rolled oats (gluten-free if needed)
• ¼ cup ground flaxseeds
• ¼ tsp salt
• ½ tsp cinnamon (optional)
• ¼ cup dark chocolate chips
• ⅓ cup pecans, chopped (or walnuts)

Instructions

1. Preheat & Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
2. Mix Wet Ingredients: In a large bowl, mash the ripe bananas until smooth. Stir in the cashew butter, honey (or maple syrup), and vanilla extract until well combined.
3. Mix Dry Ingredients: In a separate bowl, combine the rolled oats, ground flaxseeds, salt, cinnamon (if using), dark chocolate chips, and chopped pecans. Mix these dry ingredients thoroughly to distribute evenly.
4. Shape & Bake: Add the dry ingredient mixture to the wet ingredients and stir until fully incorporated. Scoop spoonfuls of the dough onto the prepared baking sheet and flatten each slightly with the back of the spoon or your fingers to form cookie shapes.
5. Bake & Cool: Bake the cookies in the preheated oven for 12-15 minutes, or until they are lightly golden. Remove from the oven and allow the cookies to cool completely on the baking sheet before transferring them to a wire rack or serving.

Notes

• You can substitute cashew butter with almond or peanut butter based on preference or allergies.
• For a vegan version, replace honey with maple syrup.
• Use gluten-free oats if you require a gluten-free cookie.
• Optionally, add ½ tsp cinnamon for a warm, spiced flavor.
• Dark chocolate chips and nuts add texture and richness, but can be omitted or swapped for dried fruit.
• Allow cookies to cool completely to firm up and avoid breaking.

Keywords: banana oatmeal cookies, healthy cookies, gluten free cookies, vegan cookies, nut butter cookies, breakfast cookies, healthy snack